Brioche with caramel jam

Name: Brioche with caramel jam
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 7-10 Tbsp for the caramel jam (approx. 300 g):; 1 l Milk; 150 g Sugar; 1 coated Tsp Baking Powder; 7-10 Tbsp Salt; 100 g Honey; 200 ml Milk; 1 cube (42 g) fresh yeast; 500 g Flour; 50 g Sugar; 7-10 Tbsp Salt; 1 egg + 1 egg yolk (size M); 75 g soft butter; 7-10 Tbsp Fat and flour

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

Finally weekend, finally time for an extensive breakfast! Our favourite for February: buttery brioche with creamy-sweet spread.

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

7-10 Tbsp for the caramel jam (approx. 300 g):
1 l Milk
150 g Sugar
1 coated Tsp Baking Powder
7-10 Tbsp Salt
100 g Honey
200 ml Milk
1 cube (42 g) fresh yeast
500 g Flour
50 g Sugar
7-10 Tbsp Salt
1 egg + 1 egg yolk (size M)
75 g soft butter
7-10 Tbsp Fat and flour

Directions

1
For the caramel jam, boil 1 l milk. Caramelise 150 g sugar in a wide high pot. Deglaze the caramel with the hot milk and boil until it dissolves. Stir in baking powder, 1 pinch of salt and honey.
2
Boil down for 45-55 minutes while stirring continuously until a spreadable, creamy mixture is formed.
3
For the brioches, warm 200 ml of milk lukewarm. Dissolve yeast in it. Put flour, sugar, 1 pinch of salt, 1 egg and butter in a bowl. Add yeast milk and knead to a smooth dough using the dough hooks of the mixer.
4
Cover and leave to rise in a warm place for about 45 minutes.
5
Grease a muffin tray (12 troughs) well and dust with flour. Knead the dough well with your hands again and divide into 12 portions. Remove some of the dough from each portion and shape into a large and a small ball.
6
Place large balls in the recesses of the muffin tray. Press a small ball in the middle of each large ball. Cover the brioches and let them rise for about 30 minutes.
7
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Whisk egg yolk and 2-3 tablespoons of water, brush the brioches with it. In a hot oven.
8
Bake for 18-20 minutes. Allow to cool slightly, remove from the trays and allow to cool completely. Add the caramel jam. If there is any jam left, pour into a glass. It can be kept in the refrigerator for 2-3 weeks.